Welcome.

The ‘Old Smithy’ in Washington Village, is a 400 year old Grade II Listed building. The building has had a colourful past, formerly; a blacksmith’s forge, stables and even a pottery, it is famed locally for its connection to the capture of the highwayman Robert Hazlit, who was arrested and subsequently hanged after being spotted by a local lad, having his horse shod here by the resident blacksmith.

Things are slightly different these days.

Now ‘The Forge’, the building has undergone a full restoration and has been transformed into an eclectic, vibrant eatery, serving the highest quality, locally sourced, wholesome, fresh, seasonal British food this side of the river.
Accompanied by an extensive wine selection, locally distilled gins, real ales and great cocktails, The Forge is an excellent destination for those seeking fantastic quality food and drink, prepared by experienced talented chefs, in an historic yet cosy setting.
Our head chef, Lee Bennett, has spent the past 10+ years training and working with Newcastle’s finest chefs in some of the best restaurants across the City. Lee was awarded runner up in the recent North East Chef of the year Awards and The Forge has won Lux magazines Restaurant of the Year 2019 – Sunderland District.

We want to share Lee’s passion for food with you.

When booking online, please make sure that you receive an email to ensure that your booking is confirmed.

Lunch

Served from 12 – 4pm, Friday and Saturday

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A varied assortment of meat, fish, vegetarian small plates, sharing boards, nibbles, mains and desserts, locally sourced from the most trusted suppliers, changing with the seasons.

Menu

Dinner

Served from 5 – 8:30pm, Friday and Saturday

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A varied assortment of meat, fish, vegetarian small plates, sharing boards, nibbles, mains and desserts, locally sourced from the most trusted suppliers, changing with the seasons.

Menu

Forge Sundays

Served from 12 – 7pm every Sunday, with our last table seated at 6.45pm.

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A traditional roast chicken, pork, beef, lamb and a vegetarian option (vegan upon request), with seasonal starters, sides and desserts.
Half portions are available for the little ones. 

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We are still offering Sunday lunch for collection or delivery, for those who cannot join us – please see the section below.

 

 

Menu

Saturday Sharers

The Forge at Home is available on Saturday, collection or delivery 4-8pm.

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For a limited time, choose a bottle from our premium wine specials, pick your sharing board and have a lovely night in for £30.

 

 

The Menu

Place your order for collection or delivery

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Email info@theforgefood.com with:

your order,

phone number,

address and requested delivery time,

or

requested collection time.

 

Deliveries are available between 12-6pm – £2 for Washington postcodes. Ask for further afield.

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We can call to take payment, should you wish to pay via phone.

You can also order by phone – leave a message on 01919087621 and we’ll get back to you as soon as we can.

 

If you are ordering on the day please note that we will only accept orders via phone as we’re not able to monitor the email or social accounts continuously during service.

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Early orders are preferred as this allows our chefs time to order, prepare and prevent food waste – thank you in advance.

Please advise us of any specific requirements for delivery.

 

Forge Sundays at Home

 

Your Sunday roasts will arrive pre-cooked with quick and simple instructions to spruce and serve to the family within 10 minutes.

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Preheat your oven, let the kids set the table and get the lighting just right to take the best #ForgeSundays picture.

 

 

View our allergens sheet.

The menu

Wine

A carefully selected choice of wine which will add a whole new experience to your meal, please ask a member of staff for their wine pairing suggestions.

Wine List

Gift Vouchers

Share the love of good food and wine, vouchers are available in £10, £20 and £50 and can be bought from the restaurant during opening hours.

What are you waiting for?

If you have a special request, please call 0191 908 7621 to book.

All other bookings can be made following the link below, please make sure you receive a confirmation email for your booking.

Book

Lunch

 

A varied assortment of meat, fish, vegetarian small plates, sharing boards, nibbles, mains and desserts, locally sourced from the most trusted suppliers, changing with the seasons.

 

Lunch 

An example of our lunch offering.

Small plates:

Whipped smoked mackerel, beer bread toast, pickled cucumber 7.
Cream of celeriac soup, truffle and chive oil, warm bread 6.5
Marinated beets, goat’s cheese, spiced hazelnuts 6.5
Warm salad of Iberico ham, soft egg, pippa potato, anchovy 7.5
Baked hens egg, venison ragout, foraged greens, chorizo vinaigrette 7.5
Welsh rarebit on sourdough, pickled red onion 6.
Soy and sriracha glazed greens, toasted peanuts 5.
Crispy chicken ‘kiev’, mushroom butter, celeriac remoulade 7.5
Pastry of the day – ask your server

•••

Big plates:

Glazed chicken breast, stir-fried king oyster, black garlic, artichokes 12.
Fillet of coley, white bean and mussel broth, salt cod fritter 12.
Spiced butternut squash tatin, blue cheese sauce, walnut vinaigrette 12.
* 8oz. rib-eye/fillet, fat cut chips, peppercorn sauce 20/26.5

•••

Afters:

Dark chocolate tart, blood orange sorbet 7.5
Spiced apple cake sundae, almonds, salted caramel, vanilla ice cream 7.
Hand-made ice cream and sorbet, fruit and nut biscuit 5.5
* Poached rhubarb, caramelised white chocolate, pistachio, yoghurt 7.5
* British cheese, grapes, chutney, crackers 8.

•••

Sides 3.

Creamed potato / thin cut fries, truffle oil, parmesan / seasonal salad /
broccoli, chilli & almonds / glazed carrots, fennel and cumin / thrice-cooked chips

* Priced individually

Dinner

  

An ever changing varied selection of starters, mains and desserts, all locally sourced and freshly prepared, by the talented local lad, Chef Lee Bennett.

 

Dinner 

An example of our dinner offering.

Small plates:

Cream of celeriac soup, truffle and chive oil, warm bread 6.5
Whipped smoked mackerel, crispy chicken skin, blood orange, tarragon 7.5
Marinated beets, whipped goat’s cheese, pickles, dukkah 6.5
Haggis scotch egg, buttered spinach, warm minted tartare 7.5
Roasted king scallop, pork rillettes, granny smith apple, hazelnut 9.5

•••

Big plates:

Skrei cod, white bean and mussel broth, brandade ‘bon-bon’ 18.
Glazed loin of venison, black garlic, shiitake mushroom, Jerusalem artichoke 20.
Monkfish tail, chorizo jam, heritage potato, caramelised cauliflower 20.
Spiced butternut squash tatin, blue cheese sauce, walnut vinaigrette 14.
8oz. Rib-eye/fillet, peppercorn sauce – choose your side 20/26.5

•••

Afters:

Sticky apple cake, almond crunch, vanilla ice cream 7.
Dark chocolate tart, blood orange sorbet 7.5‌
Hand made ice cream and sorbet, fruit and nut biscuit 6.
Poached rhubarb, caramelised white chocolate, pistachio biscuit, yoghurt 7.5
British cheese, grapes, chutney, crackers 8.

•••

Sides 3.

Thrice-cooked chips / seasonal salad / broccoli, chilli & almonds /
thin cut fries, truffle oil, parmesan / glazed carrots, fennel and cumin /
creamed potato / Korean glazed greens, toasted peanuts

 

The Forge

Send us a message

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Emails are checked up until 5pm on weekdays, if your query is urgent please call the restaurant on 0191 908 7621